1. Pre-heat oven to 450F / 220C /gas mark 6. 2. Melt the butter in a small pan, add rhubarb, cook and stir for about 5 minutes or until rhubarb is just tender; leave to cool. 3. Sift flour, soda and cinnamon into a medium sized bowl; stir in ground almonds, ginger, sugar and rhubarb. 4. Stir in enough milk to mix to a soft, sticky dough. 5. Turn dough onto a floured surface, knead until smooth. 6. Divide dough in half, place halves onto greased baking trays, shape into a 15cm rounds; mark each round into 8 wedges, sprinkle with the extra sugar. 7. Bake for about 20 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
